kastoori paneer tikka 🍲🥘🍳#highlights #chef #viral #food #recipe #new #food#delicious #foodie

Kastoori Paneer Tikka is a sophisticated cousin of the classic tikka, distinguished by its heavy use of Kasuri Methi (dried fenugreek leaves) and often a rich, creamy marinade.
​Here is what you’ll need to pull off this aromatic appetizer:
​The Main Components
​Paneer: 500g, cut into large cubes.
​Vegetables: 1 large bell pepper and 1 onion, cut into petals/squares (for skewering).
​The “Kastoori” Element: 3–4 tbsp Kasuri Methi. You’ll crush this between your palms to release the oils.
​The Marinade Base
​Hung Curd (Greek Yogurt): 1 cup (thick yogurt is essential so it sticks to the paneer).
​Heavy Cream or Malai: 2 tbsp (adds that signature richness).
​Roasted Gram Flour (Besan): 2 tbsp (acts as a binding agent and adds a nutty flavor).
​Ginger-Garlic Paste: 1 tbsp.
​The Spice Blend
​Green Chili Paste: 1 tsp (adjust for heat).
​Garam Masala: 1 tsp.
​White Pepper Powder: ½ tsp (keeps the marinade pale and elegant).
​Turmeric Powder: A pinch (optional, for a light golden hue).
​Lemon Juice: 1 tbsp.
​Salt: To taste.
​Oil/Melted Butter: 2 tbsp (mustard oil is traditional for a smoky kick).
​Quick Pro-Tips
​The Crust: For an extra “Kastoori” punch, save some crushed fenugreek leaves to sprinkle over the paneer right before it hits the grill or oven.
​Roast the Besan: Always dry-roast your gram flour in a pan for 2 minutes until it smells fragrant; raw flour will ruin the texture.
​The “Secret” Ingredient: A pinch of Black Salt (Kala Namak) in the marinade adds that authentic restaurant-style depth

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